Chewy coconut cookies

If you’re looking for the ultimate coconut cookie with soft centers and golden, crisp edges, these Chewy Coconut Cookies are for you. Bursting with sweet coconut flavor and a melt-in-your-mouth texture, they’re everything a coconut lover dreams of. Whether you’re baking for a gathering or craving a homemade treat, these cookies will hit the spot.

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Why You’ll Love This Recipe
Soft & Chewy – Perfectly tender on the inside with just the right edge crunch.
Full of Coconut Flavor – Each bite is packed with sweet, toasted coconut goodness.
Quick & Simple – No fancy equipment needed, and ready in under 30 minutes.
Kid-Friendly – A hit with little ones and grown-ups alike.
Great for Any Season – Perfect for summer vibes or cozy winter treats.

Ingredients You’ll Need

For the Cookie Dough:

• 1 cup unsalted butter, softened
• 1 ¼ cups light brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 ½ cups sweetened shredded coconut

Optional Add-Ins:

• ½ cup white or dark chocolate chips
• ½ cup chopped nuts (macadamia, almonds, or cashews)

Tools You’ll Need

• Mixing bowls (large and medium)
• Hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone mats
• Cookie scoop or tablespoon
• Cooling rack

Step-by-Step Instructions

Step 1: Preheat Your Oven
Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper or silicone mats to prevent sticking.

Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy (about 2–3 minutes).
This step creates the base for chewy cookies.

Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated.
Stir in the vanilla extract.

Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients into the wet mixture. Mix until just combined—do not overmix.

Step 5: Fold in the Coconut
Add the shredded coconut and gently fold it in with a spatula.
If using chocolate chips or nuts, fold them in now as well.

Step 6: Scoop the Dough
Using a cookie scoop or tablespoon, form balls of dough and place them 2 inches apart on the prepared baking sheets.

Step 7: Bake to Perfection
Bake in the preheated oven for 10–12 minutes or until the edges are golden brown and the centers look just set.
Do not overbake—cookies will continue to cook on the baking sheet.

Step 8: Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
This helps them set while maintaining that soft, chewy center.

Tips for Perfect Chewy Coconut Cookies
Use Softened Butter – Creams better and gives the cookies their soft texture.
Don’t Overmix – Overmixing can make cookies dense and tough.
Chill the Dough – Optional, but helps control spreading for thicker cookies.
Use Sweetened Coconut – It keeps the cookies moist and enhances flavor.
Watch the Edges – Remove cookies when the edges are golden but the center still looks soft.

Serving Suggestions
With Coffee or Tea – A cozy afternoon treat.
Cookie Sandwiches – Spread Nutella or cream cheese frosting between two cookies.
Tropical Dessert Board – Pair with fresh pineapple, mango slices, and dark chocolate.
Holiday Cookie Trays – A standout addition for gifting or parties.

How to Store & Freeze

Storing:

• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigerator: Keeps well for up to 7 days, though room temp keeps them softer.

Freezing:

• Freeze Dough: Scoop into balls and freeze on a tray. Once firm, store in a freezer bag for up to 3 months.
• Freeze Baked Cookies: Layer between parchment in a container and freeze up to 2 months.

Reheating:

• Microwave: Warm cookies for 10–15 seconds to bring back the fresh-baked softness.
• Oven: Reheat at 300°F (150°C) for 5 minutes.

Frequently Asked Questions

1. Can I use unsweetened coconut?
   Yes, but the cookies will be less sweet and slightly drier. Add an extra tablespoon of sugar if needed.
2. Can I make these gluten-free?
   Yes, substitute with a 1:1 gluten-free flour blend.
3. Can I reduce the sugar?
   You can reduce up to ¼ cup of sugar total without drastically affecting texture, though they’ll be less chewy.
4. What if I don’t have a mixer?
   You can mix by hand, just make sure the butter is very soft and beat the mixture thoroughly.
5. Can I make these into bars?
   Yes! Press the dough into a greased 9×13 baking dish and bake at 350°F (175°C) for 20–25 minutes.

Final Thoughts
These Chewy Coconut Cookies are a delicious mix of sweet, soft, and slightly crisp. They’re easy enough for beginner bakers and delicious enough to impress everyone. Whether you’re baking for a celebration or just because, these cookies are always a great choice.

Give them a try and let your kitchen fill with the warm aroma of toasted coconut and vanilla. Share with friends, or keep them all to yourself — we won’t judge!

Preparation Time: 10 minutes
Cooking Time: 12 minutes
Cuisine: American

Nutritional Information (Per Cookie):
Calories: 180 | Protein: 2g | Carbohydrates: 22g | Fat: 9g | Fiber: 1g | Sodium: 85mg

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